Today I am sharing one of my all time favorite simple dinner ideas – Greek fish foil packets.
Greek fish foil packets is one of my older recipes. The recipe is fantastic, but I wrote this one before I learned how to take photos. So my photos for this recipe needed updating. Since it didn’t get viewed much the first time around, I thought it deserved a makeover and a re-post. 🙂
This recipe is such a GEM because it is easy, healthy and delicious! And bonus points for minimal cleanup, thanks to the foil!
It is written for two servings, but you can easily double it for a family of four, or half it for dinner for one. I used tilapia in these photos, but I have also made this with other fish – snapper, grouper and mahi mahi. I think snapper is my personal favorite, FYI.
I also love that it is both figure friendly AND suited for so many eating styles – paleo (minus the feta), gluten free and low carb.
Another thing you can do is make individual packets to suit the tastes of the picky eaters. If you have somebody that doesn’t like olives, just leave them out of their foil packet! Everybody’s happy.
Essential Tools Used in This Recipe
Note: These are Amazon affiliate links.
- A good chef’s knife & cutting board for chopping the veggies
- Baking sheet
- Aluminum foil
- Metal spatula/ turner to remove the cooked fish
Greek Fish Foil Packets Recipe
- 2 ounces fish filets about 4-6 a piece
- 1/4 teaspoon Cavender's salt free Greek seasoning
- 1/2 cup diced bell pepper*
- 1/2 cup diced tomato*
- 4 large olives diced
- fresh basil and/ or flat leaf parsley for garnish
- 2 Tablespoons feta cheese crumbles (or more if you wish!)
- cooking spray (I prefer olive oil for this recipe but canola works too)
- salt and pepper to taste
Preheat your over to 400 degrees.
Tear off two generous sheets of foil, and spray (what will be the inner part) with cooking spray.
Place one piece of fish in each piece of foil. Add salt, pepper and Cavender’s Greek seasoning to the fish.
Sprinkle diced pepper, tomato and olives over the top.
Close foil packets, and place them on a baking sheet.
Bake for about 25-30 minutes (larger filets require the extra cooking time)
Remove from oven, and let sit for 3-5 minutes.
Carefully peel back the foil. Caution: beware of steam! I wear oven mitts.
Plate the fish with veggies on top, and sprinkle with a little feta cheese and fresh basil and parsley.
I have served mine over a brown rice/ wild rice mixture before, and it is delicious. It is great plain as well, or over a salad, which is how I am showing it here, with some of my homemade balsamic vinaigrette on top.
I hope you enjoy this recipe. Let me know if you try it!